18 of the Best Bourbons and Best Ryes for Kentucky Derby Season 2018

Woodford Reserve may now be the official sponsor of the Kentucky Derby, but there’s still a “stableful” of bourbons (and ryes for that matter) that can make the most exciting two minutes in sports even more fun. After all, there are many ways to saddle up a mint julep, old fashioned, and other classic cocktails.

So I reached out to Lee Zaremba—the beverage director of Bellemore, Somerset, and Devereaux in Chicago. He’s been a big believer in these beloved American spirits for years, even before he found himself in the hospitality industry. “My love for bourbon and rye started when I lived in Cincinnati, Ohio as a teenager. All the parents had bourbon and rye in their houses since Kentucky was right across the river,” Zaremba explains. “This love grew when I was traveling as a professional breakdancer. It was a really rigorous diet and routine, most alcohol was completely off limits. I couldn’t drink beer or cocktails with added sugars. I started having bourbon at the end of the night when I wanted to have a drink and unwind—and I fell in love with it from there, which is also what started my career as a bartender. I also love bourbon and rye because it’s like drinking the history of America—the same way that Japanese whisky tells a good story about the blending of cultures and how Scotch is so imbedded in the history of Scotland.”

After breakdancing around the world, Lee Zaremba returned to the United States to pursue his passion. He's now the beverage director of Bellemore, Somerset, and Devereaux in Chicago.Photo: Anthony Tahlier

Over the years, Zaremba’s fondness for bourbon and rye kept growing—along with his palate: “The bourbons I’ve chosen are ones that I’ve had the most experience with—so they’re tried and true, or are ones that I’m partial to for different and specific uses,” Zaremba says. “Each bourbon is unique and can be used differently in a bartender’s arsenal of cocktails. Bourbon is a gift to the public and each bourbon is special. And as to what I drink most often? That would be Willett or Maker’s Mark Cask Strength.”

And like great thoroughbreds, some of these whiskies have a nicer nose or longer legs—but each has one thing that all Derby fans appreciate: A great finish.

Lee Zaremba is the beverage director of Somerset (pictured here), Bellemore, and Devereaux in Chicago.Photo: Boka Restaurant Group

“This is full-bodied Kentucky bourbon at its finest,” Zaremba says. “This is what goes in my Juleps. Every. Single. Time. Also: to speak to the distillery, their tour and process of single barrel selection is one of my favorites. Additional shout out to Dan Gardner [of Four Roses] for being the most hospitable bourbon man in America.”

“Unfortunately, this [Buffalo Trace bourbon] is not released anymore. This is one of my favorite bottles and I have a secret stash of it. (My parents live right across the border from Kentucky in Ohio so I’ve been collecting it for a while.) They still release Ancient Age, but its not the same.”

“Speaking of rare whisky…they really only sell this through their gift shop at this point and it is typically single barrel and barrel strength—with always a range of flavor profiles.” Zaremba says. “Each barrel is so distinct and different. I love going to places like Silver Dollar [in Louisville, Kentucky] and trying the different releases.”

“I like Maker’s because they strive to make every barrel exactly same. Do you know how hard that is? Consistency is difficult to achieve and is a pursuit left up to the noble.” Zaremba says. “I started drinking it in my early 20s because it’s slightly sweet, smooth, and consistent. I still drink it for the same reasons. I also highly recommend Maker’s Cask Strength, as it is a higher proof version of their usual recipe—which, of course, has even more flavor than standard Maker’s Mark.”

“Around the Kentucky Derby, all classic whiskey drinks are great—not just the Julep.” Zaremba says. “This bourbon is great for a whiskey sour. The 100 proof spirit stands out among the juice, sugar, and egg white.”

“Willett is one of the most beloved bourbon’s among bartenders and beverage directors. Zaremba says. “There is a balance between the richness, spice, and finish that is hard to explain to people. You’ll recognize this selection by the bottle that looks like the still they have at their distillery.”

“I’m not the biggest fan of Knob Creek, but this rye is solid and beautiful.” Zaremba says. “I use it in all of my beverage programs, it’s in my old-fashioned build and is smooth with a subtle spice on the finish. I love it.”

“This is the classic wheated bourbon. It’s high-proof, high-wheat, and fun to drink.” Zaremba says. “I don’t go to this one often, but keep a bottle at home for when I really want to take my Manhattan game a step further and wow the people we’re hosting. #usemorevermouth.”

I cover all things luxury lifestyle—with a focus on food, spirits, and travel. I'm the former digital director of the Haute Media Group (hautetime.com, hauteliving.com, and hauteresidence.com). Beyond that, I've also done time at Metropolis magazine, Tatler Philippines, and...